History

A chef favourite, black cod is also known as sablefish or butterfish because it melts in the mouth. Its popularity is fairly recent, though. Black cod commercial fishing in Canada only dates back to the 1970s, when fishermen began aggressively catching the species once they recognized the market for it. The government then swiftly enforced limits and quotas to make sure the species wasn’t overfished. Today, Canadian black cod is available sustainably from the Pacific Ocean.

Best sustainable option

Wild or farmed black cod from British Columbia

In Season

janfebmaraprmayjunjulaugsepoctnovdec

Landed

1,786 tonnes

brought onshore in Canada in 2014.

Did you know?

In the early years of their lives, black cod are highly mobile: young black cods have been known to travel over 3,000 km in a period of 6 years for migration along the coast of British Columbia and Alaska.

Taste/Texture

Rich, buttery meat.

What to look for

Fresh, black cod meat should be pearly white. When smoked, black cod will be golden-yellow colour.

Meet Chef Spencer Watts

Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.

Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”

Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.

History

A chef favourite, black cod is also known as sablefish or butterfish because it melts in the mouth. Its popularity is fairly recent, though. Black cod commercial fishing in Canada only dates back to the 1970s, when fishermen began aggressively catching the species once they recognized the market for it. The government then swiftly enforced limits and quotas to make sure the species wasn’t overfished. Today, Canadian black cod is available sustainably from the Pacific Ocean.

Best sustainable option

Wild or farmed black cod from British Columbia

In Season

janfebmaraprmayjunjulaugsepoctnovdec

Landed

1,786 tonnes

brought onshore in Canada in 2014.

Did you know?

In the early years of their lives, black cod are highly mobile: young black cods have been known to travel over 3,000 km in a period of 6 years for migration along the coast of British Columbia and Alaska.

Taste/Texture

Rich, buttery meat.

What to look for

Fresh, black cod meat should be pearly white. When smoked, black cod will be golden-yellow colour.